Linen Hill – Thai Red Curry
Difficulty medium
Preparation Time (mins)
Cooking Time (mins)
Servings
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp ginger & garlic paste
- 5-6 tbsp red curry paste
- 800ml coconut milk
- 3 tbsp mango chutney
- 2 sticks lemongrass
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 large white onion chunky dice
- 2 ltr whole milk
- 8 skinless, boneless chicken, cut into large chunks
- kaffir lime leaves (ideally fresh)
- 2 tbsp fish sauce
- 1 tsp brown sugar
- ½ small pack Coriander
- plus extra to serve
- 1 red chilli, sliced diagonally
- cooked basmati to serve
Main Instructions
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- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. With yellow & red peppers sliced & diced onion. Add 5-6 tbsp red curry paste, 3 tbsp mango chutney sizzle for a few secs, then pour in 800ml coconut milk, 2 ltr whole milk & Lemon grass
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken cut into chunks, and kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add sugar.
- Bring to the boil, take off the heat and add ½ small pack Coriander chopped
- Spoon the curry into four bowls and top with 1 red chilli, and a few extra coriander leaves Serve with basmati rice & nan bread , add Turmeric when cooking the rice for more flavour & colour
